4 Reviews

I love oxtails, so I was very happy to see a different way of making them posted here. While we really enjoyed the flavor of the meat, I have to say that I wasn't too crazy about the potatoes. Next time I think I would make the oxtails the day before, refrigerate overnight, and skim the fat off before reheating and serving. Made for ZWT6.

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IngridH May 25, 2010

Wow! This was amazing! The aromas while cooking were out of this world, and my family couldn't stop saying how wonderful it was. The only comment I have is that I think there is too much liquid - it was more like soup, never became stew-like. So, when I make it again, I will cut the amount of stock by a half to a third. Fabulous recipe! Made for ZWT summer '08.

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Michelle Berteig June 02, 2008

This was out of this world. The oxtail came out soooo tender. I think next time though that I'm going to up the veggies in it because I was left wanting more. Regardless, it will be made again and again in my household. Thanks for posting.

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Mysterygirl December 08, 2006

Wow! I didn't know it but I now love ox tails! They are sooo rich and delicious. And those mashed taters! OMG are THOSE ever good. Thanks Mama. I'm going to the market next week and get some more. I'm going to try some other recipes but I have a feeling this one isn't going to be easily beat. Now get thy rear to Dallas and help me clean this mess. The kitchen at Chez Pot Scrubber looks like an F5 tornado came through it.

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Pot Scrubber July 30, 2006
Smothered Oxtails over Spinach and Sweet Corn Mash